Freeze-drying, also known as lyophilization, is a form of dehydration. Food is first frozen, then dried under pressure to remove its water content. It is widely believed that freeze-drying is the best ...

Germany, Bavaria, Munich, Scientist researching lyophilisation of proteins in laboratory Freeze drying has found many applications in the production of sensitive and high-value food, drink and ...

I am a bit of a food processing nerd. My master’s thesis was titled “Effects of high pressure processing on the microbiological, physical and sensory properties of pasteurized fluid milk products.” ...